Boursin Cheese Pasta Cherry Tomatoes (Printable)

A creamy pasta featuring roasted cherry tomatoes and melted herbed Boursin cheese, simple and indulgent.

# What You Need:

→ Vegetables

01 - 1.3 lbs cherry tomatoes
02 - 3 cloves garlic, minced

→ Dairy

03 - 5.3 oz Boursin cheese (Garlic & Fine Herbs)
04 - 1/4 cup heavy cream (optional)

→ Pasta

05 - 12 oz dried pasta (penne, fusilli, or similar)

→ Oils and Seasonings

06 - 2 tbsp extra virgin olive oil
07 - 1/2 tsp salt
08 - 1/4 tsp freshly ground black pepper
09 - 1/2 tsp red pepper flakes (optional)
10 - Fresh basil, for garnish

# Directions:

01 - Set oven temperature to 400°F (200°C).
02 - In a large baking dish, combine cherry tomatoes, olive oil, minced garlic, salt, black pepper, and red pepper flakes if using. Toss well to coat.
03 - Place whole Boursin cheese in the center of the tomato mixture and drizzle with additional olive oil.
04 - Bake for 25 to 30 minutes until tomatoes burst, caramelize, and cheese softens and melts.
05 - Boil pasta in salted water to al dente according to package instructions. Reserve 1/2 cup pasta water before draining.
06 - Remove baking dish from oven. Stir melted cheese into tomatoes to form a creamy sauce; add heavy cream if desired for richness. Add drained pasta and reserved water; mix until pasta is evenly coated.
07 - Adjust seasoning to taste. Garnish with fresh basil before serving.

# Expert Hints:

01 -
  • It tastes like you spent hours in the kitchen, but you'll barely break a sweat.
  • The Boursin melts into the roasted tomatoes and creates a sauce so creamy you won't believe there's no flour or butter involved.
  • It's endlessly flexible, so you can toss in whatever vegetables or protein you have on hand and it still works beautifully.
02 -
  • Don't skip the pasta water, it's the secret to making the sauce silky instead of clumpy.
  • If your tomatoes aren't quite ripe, a pinch of sugar in the roasting dish will coax out sweetness you didn't know was there.
  • Roasting time matters, so keep an eye on the cheese to make sure it melts but doesn't separate or brown too much.
03 -
  • Use a baking dish that's just big enough to hold the tomatoes snugly, so they roast close together and release their juices into the cheese.
  • If you can't find Boursin, any creamy herbed cheese like Alouette or even a soft goat cheese will work in a pinch.
  • Don't overdrain the pasta, a little moisture clinging to the noodles helps the sauce coat every piece.
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